Name: Pineapple Zappo tarts
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Ingredients: 1 eggwhite, beaten; 8 thin pineapple slices, core removed, trimmed into neat rounds with a 10cm cutter; 185 gm caster sugar; 300 ml pouring cream; 160 ml milk; 6 egg yolks, beaten; Scraped seeds of ½ vanilla bean; Sour pineapple sorbet; 1.2 kg pineapple (about 1 pineapple), coarsely chopped; 125 ml lemon juice (from about 3 lemons); 50 gm caster sugar; 100 gm liquid glucose; Sweet pastry; 200 gm softened butter, diced; 300 gm plain flour, sifted; 100 gm pure icing sugar, sifted; 1 egg

Pineapple Zappo tarts

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

Get your pineapple fix with this creamy tart and refreshing sorbet.

Makes 8

Prep

50M

Cook

Total

1H 50M

Ah, the Pineapple Zappo – pure pineapple flavour in a chewy lolly. We pay homage with creamy tarts crowned with pineapple rings and sour pineapple sorbet.

Ingredients

1 eggwhite, beaten

8 thin pineapple slices, core removed, trimmed into neat rounds with a 10cm cutter

185 gm caster sugar

300 ml pouring cream

160 ml milk

6 egg yolks, beaten

Scraped seeds of ½ vanilla bean

Sour pineapple sorbet

1.2 kg pineapple (about 1 pineapple), coarsely chopped

125 ml lemon juice (from about 3 lemons)

50 gm caster sugar

100 gm liquid glucose

Sweet pastry

200 gm softened butter, diced

300 gm plain flour, sifted

100 gm pure icing sugar, sifted

1 egg

Method

1.For pineapple sorbet, process pineapple in a food processor until smooth, then strain through a sieve into a bowl. Add lemon juice and sugar. Melt glucose in a small saucepan over medium heat, then add to pineapple mixture, whisking to combine. Churn in an ice-cream machine, transfer to a container and freeze until required.

2.Meanwhile, for sweet pastry, beat butter in an electric mixer until pale and creamy. Add flour, icing sugar and a pinch of salt and mix to combine, then add egg and stir to combine. Divide pastry into 8 pieces and roll into balls, then roll each between two small squares of baking paper to 3mm-thick rounds (about 13cm diameter) and refrigerate between paper for 1 hour to rest. Bring to room temperature, line eight 9.5cm-diameter tartlet tins and place on an oven tray. Trim excess pastry and refrigerate for 20-30 minutes to rest.

3.Preheat oven to 160°C. Blind-bake tart cases until edges begin to turn golden, then remove paper and weights, and bake until just set (5 minutes). Brush tarts with beaten eggwhite to seal.

4.Meanwhile, place pineapple slices on an oven tray lined with baking paper and scatter with 130gm sugar. Bake until tender (15-20 minutes), then cool.

5.Reduce oven temperature to 120°C. Whisk cream, milk, yolks, vanilla seeds and remaining sugar in a large bowl to combine, then strain through a fine sieve and skim off any froth. Pour into tart shells and bake until just set (30-40 minutes). Leave tarts in tins to cool to room temperature, then carefully remove from tins and place a pineapple slice on top of each. Top with pineapple sorbet and serve. Tarts are best eaten the day they’re made.